Udon is described as the ultimate comfort noodle: pleasantly toothsome and plump.
This recipe is bursting with what is called “umami flavors,” from the use of pork, tamari and teriyaki sauce.
What Is Umami
Until recently there has been four recognized basic taste groups: sweet, sour, salty, and bitter.
But a “fifth taste,” was discovered. A flavor not produced by any combination of other basic tastes (from tastes mentioned above).
In 1985, the Umami International Symposium held in Hawaii determined umami was the scientific term for this fifth taste.
Umami means “pleasant savory taste” in Japanese.
Umami is a characteristic of cooked meats, such as beef and pork. Tomatoes, gravies, broths, cheese, and soy sauce are also rich in umami components.
Fermented foods like fish sauce and miso are especially high in umami flavor.
Try This Umami Flavored Red Pear & French Bean Salad Made With A Balsamic Miso Vinaigrette
Enjoy this Garlic-Soy Pork Noodles a umami-rich meal using easy-to-find ingredients – pork, teriyaki and tamari sauce.
Garlic-Soy Pork Noodles
2 large scallions
3 tablespoons minced garlic
1 tablespoon red wine vinegar
1/2 cup teriyaki sauce
1 tablespoon tamari sauce
7 oz udon noodles
10 oz ground pork
2 teaspoons toasted sesame seeds
Mince 3 teaspoons of fresh garlic and set aside. Trim ends from scallions, then cut into 1- inch pieces.
In a liquid measuring cup, whisk to combine the teriyaki, tamari, and vinegar with 1⁄4 cup water. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil over high heat. Add noodles to pot with boiling salted water and cook, stirring occasionally to prevent clumping, until just tender, about 5 minutes. Drain noodles and rinse under warm water. Return to pot and set aside.
While noodles cook, heat 1 tablespoon oil in a medium skillet over medium-high. Add pork and a pinch of salt. Cook, breaking up into large pieces, until browned, about
5 minutes. Pour off any excess fat.
Next add chopped garlic and scallions; mix in with meat and continue cooking over medium-high heat, stirring frequently, until scallions are soft and garlic is fragrant, 1–2 minutes.
Stir in teriyaki mixture, scraping up any browned bits from bottom of skillet. Bring to a boil, then remove skillet from heat.
Add cooked noodles to pork mixture and toss until well combined and noodles are coated in sauce.
Season to taste with salt and pepper.
Serve garlic-soy pork noodles with toasted sesame seeds sprinkled over top.
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